Italian Beef Sandwich

This is similar to a French Dip Sandwich.  Very simple.

Beef:
2 lbs Beef Strip Steak
2-14 oz cans beef broth
1 8oz bottle Italian Dressing
1 green pepper
1 sweet onion
2 TBS minced garlic
1 TBS dried oregano
1 tsp salt
1 tsp black pepper

Put all the ingredients in a crock pot and set to low for 5-6 hours. The beef should be thinly sliced, but not stir fry or shaved steak meat. The meat will be very tender, but not like pulled beef.  The larger and thicker the strips are will keep the meat from shredding. 

Oven Roasted Potato Wedges:
3 large Russet Potatoes
2 TBS olive oil
1 tsp salt
1 tsp black pepper

Chop the potatoes up into wedges and place them in a bowl with the oil and spices.  Coat evenly and place on a cookie sheet and bake at 425 for 45 minutes or until the potatoes get golden brown and crispy.

I used a nice, soft, bulky roll for the sandwiches, but a nice crunchy piece of Italian bread would work fine too. Top with provolone and some pepperoncini's and have at it.  Keep the "au jus" and use it to dip the sandwich in if you choose.